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Kinsman Rakia 2018 Brandy Alexander Tour: Tribeca 212

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Rudy Souberbielle took over the reigns at Tribeca 212 earlier this year, adding more than 30 years of design and hospitality experience to the Olmos Park favorite.

For Tribeca 212’s Brandy Alexander variation, Rudy tapped former co-worker and kombucha maker Bret Roberts to help highlight the apricot flavors in Kinsman Rakia. Roberts’ creation adds a new twist to the much maligned fruitcake by infusing vanilla ice cream with various fruits, and garnishing with dried apricots rehydrated using Kinsman Rakia.

Tribeca 212 // Fruitcake Alexander

2 1/2 oz. Vanilla Ice Cream with select chopped fruit

1/2 oz. Kinsman Rakia

1/2 oz. Chambord

1/2 oz. Disaronno

Combine ingredients in a shaking tin. Dry shake. Strain into martini glass. Garnish with dried cranberries, pineapple, rehydrated apricots using Kinsman Rakia and a mint leaf.



Kinsman Rakia 2018 Brandy Alexander Tour: Biga on the Banks

Biga on the Banks//Jess Elizarraras

Biga on the Banks//Jess Elizarraras

Spirits Manager Shane Clifford has been behind the bar at Biga on the Banks for the past five years. It’s from that unique perspective that he’s able to share the unique story of Kinsman Rakia.

“I love the story, the origins, and I love telling visitors to San Antonio that it’s being distilled right here in downtown,” Clifford said.

For his 2018 Brandy Alexander, Clifford created a depth of flavor with the addition of maple syrup and a touch of apple bitters that help enhance the apricot notes in the Kinsman.

Biga on the Banks // Rakia Alexander

1 oz. Kinsman Rakia

1 oz. Heavy Cream

1/4 oz. Maple syrup

2 Dashes apple bitters

3/4 oz. Tempus Fugit Crème de Cacao

Combine all ingredients in a shaker in and dry shake. Shake with ice. Strain into martini glass and top with cocoa powder.